Cheesy Hashbrown Potatoes

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Whenever the weather starts getting colder and summer fades away, my neighbors always joke about me going into hibernation. I’ve lived in the Midwest all my life and while I do enjoy all of the seasons, our winter season is by far the longest and can grow old come February/March. Heck, it’s not unheard of to still have snow around on Easter. And what fun is that, right? Egg hunts in dirty slush? No thanks.

My whole point here is, I’ve begun to hibernate. That means, I’ve resorted to comfort foods. That means, I’ll be using my oven much more. And that means, we’ll be doing a lot of eating and watching football games. Which means, I’ll probably gain some weight. What a vicious cycle. It just shouldn’t be that way. I mean, right? Well, whatever I mean, I know you get it. You can relate. You’re with me, right?

So, in honor of comfort food, today, I’m here to bring you my Cheesy (and crunchy) Hash Brown Potatoes recipe. If I’m consuming carbs, I’m bringing all of you along with me. You are welcome.

Here’s a disclaimer (Hmmm. . .I seem to have disclaimers in most of my posts): The photos taken for this post were taken the day I actually took the dish to a party, thus the aluminum foil container. Can you blame me for not wanting to bring a dirty container home? I know, I know. The photos are not the best or probably the most appealing seeing as my beautiful food is housed in tinfoil. Please don’t judge me. I promise these potatoes are excellent regardless of what kind of container you bake them in (minus plastic, styrofoam or paper – don’t try that – I will not be held responsible).

All kidding aside, when I make this casserole, I receive lots of compliments. My brother-in-law, in fact, is still talking about it weeks after I had served it at a family party. It’s sure to please your family members, too, and it’s a great dish to bring along on Thanksgiving if you’re not serving mashed potatoes and gravy. Heck, make and serve it anyway even if you’re already having mashed potatoes and gravy! We’re in hibernation, after all. I’m not going to be in a bathing suit for the next 5-6 months, so it’s all good.

Here’s what you need to make this delightful dish.

1 (2 lb.) package frozen cubed hash brown potatoes (these should be thawed)
1/2 cup melted butter
2 tablespoons butter
2 (10.75 oz.) cans Campbells Cream of Chicken and Mushroom soup
8 oz. sour cream
2 cups shredded cheddar cheese (a little extra if you’d like to sprinkle some more on top when it’s almost done baking)
1/2 cup chopped onions
6 oz. container french fried onions
1 teaspoon salt
1/4 teaspoon black pepper


  1. Preheat oven to 375 degrees F.
  2. Put the thawed hash browns into a large bowl, pour the 1/2 cup of melted butter over the top and mix.
  3. Saute the chopped onions in a small saucepan with 2 tablespoons butter for 3-4 minutes.
  4. Add the cheese to the potatoes and mix well.
  5. Now add both cans of soup, sour cream, sauteed onions, cheddar cheese, salt and pepper to the bowl and mix well.
  6. Transfer potatoes into a 13×9 inch pan or 3 quart casserole dish and cover with foil.
  7. Bake covered in preheated oven for 1 hour.
  8. Remove the foil, sprinkle some additional cheese (hey, I live in Wisconsin) as well as the container of french fried onions over the top and bake for 10-15 more minutes, carefully checking to ensure the fried onions don’t begin to burn.

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